70 Sweet Peach Omelet

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    2

    Portions

Appears in

Recipe to produce 2 portions U.S.A. Imperial Metric
Eggs 4 4 4
Superfine granulated sugar ¼ cup 2 oz. 60 grams
Clarified butter 2 tbsp. 1 oz. 30 grams
Salt 1 pinch 1 pinch 1 pinch
Water 1 tsp. 1 tsp. 5 milliliters
Filling:
Peaches, sliced cups 6 oz. 170 grams
Butter 2 tbsp. 1 oz. 30 grams
Ground cardamom ¼ tsp. ¼ tsp. 5 grams
Soft brown sugar 1 tsp. 1 tsp. 5 grams

Method

Method of Preparation

Separate eggs—use fresh peaches if available—peel and slice—if using tinned peaches, omit Demerara sugar—preheat broiler to medium.

Method of Cookery

  1. Cream yolks with sugar.
  2. Add salt and cold water to whites and whip till stiff.
  3. Fold yolks into whites.
  4. Melt clarified butter and add omelet mixture. Stir hard with spatula and bang pan down on stove to settle. Cook over not-too-high heat.
  5. Finish under medium heat.
  6. Meanwhile toss sliced peaches in butter over moderate heat. Dust with sugar and cardamom to glaze.
  7. Place peaches in center of omelet. Fold out onto hot plate. Dust with superfine granulated sugar.